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Ingredients
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Teriyaki Sauce
Protein / Use (optional — for serving)
Serve with
Method
Teriyaki Sauce
Combine base liquids
In a medium saucepan, combine 1 cup pineapple juice, 1 cup low-sodium soy sauce, 3 tablespoons packed brown sugar, 2 tablespoons mirin, and 1 tablespoon rice vinegar. Whisk to dissolve sugar.
Add aromatics
Stir in 1 teaspoon grated fresh ginger, 2 teaspoons minced garlic, and 1 teaspoon toasted sesame oil. Heat the mixture over medium heat until it just begins to simmer, about 3–4 minutes, stirring occasionally.
Add pineapple pieces (optional)
If using diced fresh pineapple, add 1 cup small diced pineapple to the simmering sauce to release more flavor and texture. Simmer gently for 4–5 minutes to meld flavors.
Thicken the sauce
In a small bowl, whisk 1 tablespoon cornstarch with 2 tablespoons cold water until smooth. Slowly pour the slurry into the simmering sauce while whisking. Continue to simmer and whisk for 1–2 minutes until the sauce thickens to a glossy, coat-the-back-of-a-spoon consistency. If it becomes too thick, thin with up to 2 tablespoons water or pineapple juice.
Finish and season
Remove sauce from heat. Stir in 1 teaspoon black pepper. Taste and adjust: add 1 teaspoon more sugar for sweetness, 1/2 tablespoon more soy for saltiness, or a squeeze of lemon/lime for brightness if desired. Keep warm.
Strain (optional)
For a smooth teriyaki without pineapple pieces, strain the sauce through a fine-mesh sieve into a bowl, pressing gently to extract flavor; discard solids. Otherwise leave the chunks in.
Cook Protein (optional)
Pat 1 lb bite-sized chicken pieces dry and season lightly with salt and pepper. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering.
Add chicken in a single layer; cook without moving for 2–3 minutes to develop a golden crust. Stir and continue to cook for another 3–4 minutes until cooked through (internal temperature 165°F / 74°C) and well-browned.
Lower heat to medium. Pour 1/2 to 3/4 cup of the warm teriyaki sauce over the chicken and stir to coat. Cook 1–2 minutes until sauce clings to the chicken and becomes glossy. If you prefer a thicker glaze, add a small extra cornstarch slurry (1/2 tsp cornstarch + 1 tsp water) and cook 30–60 seconds more.
Remove from heat and let rest 1 minute so sauce sets slightly.
Serve
Divide 4 cups steamed rice or noodles among plates or bowls. Arrange cooked chicken (or your chosen protein) on top.
Spoon additional teriyaki sauce over the protein and rice. Garnish with 1 teaspoon toasted sesame seeds and 2 tablespoons thinly sliced green onions.
Serve immediately with 2 cups steamed vegetables on the side. Leftover sauce refrigerates up to 5 days in an airtight container.